Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe
Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful and comforting dish that features tender chicken breast cutlets coated in Cajun spices, cooked to a golden brown, and simmered in a creamy, smoky sauce made with coconut milk and aromatic herbs. Served alongside sweet, herby corn, this dish delivers a perfect balance of spice, creaminess, and freshness making it ideal for an easy yet impressive dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American Cajun
Ingredients
Scale
Chicken and Coating
- 1 large egg, beaten
- 1/4 cup all-purpose flour or gluten-free flour
- 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
- Kosher salt and black pepper, to taste
Cooking Fat
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
Herby Corn
- 4 ears corn, kernels removed from the cob
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
Sauce and Seasonings
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup canned coconut milk, cream, or whole milk
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4–1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Garnish and Serving
- 1/2 cup fresh basil
- Lemon wedges, for serving
Instructions
- Prepare the Chicken: Place the beaten egg and flour in two separate shallow bowls. Season both sides of the chicken cutlets evenly with kosher salt and black pepper. Dip each cutlet first into the beaten egg, then dredge thoroughly through the flour to coat both sides well. Set the coated chicken aside on a plate.
- Cook the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the oil shimmers and the butter has melted, add the chicken cutlets. Cook for about 5 minutes on each side or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Corn and Herbs: To the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Toss in the corn kernels, minced garlic, and fresh thyme leaves. Cook over medium heat for about 5 minutes, stirring occasionally, until the corn becomes golden and fragrant.
- Make the Creamy Sauce: Reduce the heat to medium-low and carefully pour in the white wine. Let it simmer for 2-3 minutes to reduce slightly. Stir in the coconut milk (or cream or whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season the sauce with salt and black pepper to taste.
- Simmer the Chicken in Sauce: Slide the cooked chicken cutlets back into the skillet with the sauce. Allow everything to simmer gently for about 5 minutes until the chicken is fully cooked through and the sauce has thickened slightly.
- Serve: Remove the skillet from heat. Serve the chicken topped with fresh thyme leaves, torn fresh basil, and a squeeze of lemon juice for brightness. Enjoy your creamy Cajun chicken with herby corn!
Notes
- Adjust cayenne pepper according to your desired spice level to keep it mild or spicy.
- You can substitute coconut milk with heavy cream or whole milk depending on dietary preference.
- For a gluten-free version, use gluten-free flour for dredging.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Fresh herbs add brightness and complement the rich, creamy sauce.
Keywords: Cajun chicken, creamy chicken recipe, spicy chicken, skillet chicken, herby corn, Cajun spices, easy dinner, one pan meal
